Mexican Beef And Rice Casserole Recipe
Mexican Beef and Rice Casserole is a hearty, flavorful dish featuring ground beef, rice, and a blend of Mexican cheeses. This easy one-pan recipe is perfect for busy weeknights, offering a satisfying combination of beef, spinach, corn, and fire-roasted tomatoes, all seasoned with taco spices. Serve it with a sprinkle of fresh cilantro for a vibrant, comforting meal.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon taco seasoning
- 1 bunch spinach (ends trimmed, roughly chopped)
- 1 cup frozen corn kernels
- 14 oz fire-roasted diced tomatoes (1 can)
- ½ cup salsa (store-bought)
- 2 cups Mexican 4 cheese blend (shredded)
- 1 cup long grain rice (uncooked)
- 2 cups chicken broth (low sodium)
- 2 tablespoons fresh cilantro (chopped)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
- Stir in the taco seasoning and cook for another 1-2 minutes.
- Add spinach, corn, fire-roasted tomatoes, salsa, uncooked rice, and chicken broth. Mix well.
- Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
- Transfer the mixture to a casserole dish, cover with foil, and bake for 30 minutes.
- Remove the foil, sprinkle the shredded cheese on top, and bake uncovered for an additional 10-15 minutes or until the cheese is melted and bubbly.
- Garnish with fresh cilantro and serve.
Notes
- You can substitute ground beef with ground turkey or chicken for a lighter option.
- Add some black beans for extra protein and fiber.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg